In large kettle, heat oil. Saute onion, green peppers, carrot, celery and garlic until onion is tender.
Stir in tomatoes (broken up with spoon) and their liquid, tomato sauce, wine, bay leaf, basil, salt and pepper to taste. Heat until slightly thickened, about 30 minutes. Discard bay leaf. Add fish, placing firmest fish on bottom. Cover and simmer until fish begins to flake, about a to 10 minutes.
Serve with sourdough bread.
Cajun Country -- New Iberia, Louisiana